Tuesday, November 22, 2011

Thanksgiving Menu

I've always loved the Peanuts gang -
though their Thanksgiving special isn't their best!

I'm trying to make it a Skinny Gourmet Guy Thanksgiving with a few fattening elements so I don't feel deprived.  This is my busiest time at work and I'm really wiped out, so I want to keep things simple, but I want a turkey roasting in the oven all afternoon so the apartment has those wonderful holiday aromas.  But I want to keep the side dishes easy and skinny.

This is my commute through Central Park each morning -
looking very Thanksgiving-y

As always, I'll be taking pictures of the preparation of dinner, but I'll actually be preparing it on Thanksgiving so the pictures and stories will appear after Thursday - hopefully my recipes will be useful over the Christmas and Hannukkah holidays.


Roasted Young Turkey - I haven't decided whether or not I will brine the bird this year.  Last year I got a little carried away with the salt and chugged water all night long.  Williams-Sonoma has a prepared brine.  I'll go there tomorrow and if the lines aren't too fierce I'll give their's a try.

I'm still checking recipes but a friend recommends cooking upside down for the first hour then flipping right side up.  When it browns I'll tent with tin foil.  My friend Pat Galloway sent this link that demontrates cooking a turkey -
I shopped around and noticed that turkeys are really expensive this year.  Then, yesterday, I was shopping in Fairway and found young turkeys on sale - I got a 12 pounder for $24.  I snapped it up and am virtually done with my shopping - not battling the masses tomorrow! 

Roasted Brussells Sprouts with Onions - I'm cooking the turkey first and while it rests I'll prepared the veggies.  This dish is as easy as falling off a log - I've posted about it several times but without the onions.  I got medium sized Vidallia onions which I'll peel and quarter.  I got extra large Brussells Sprouts which I'll cut in half.  Put 2 teaspoons extra virgin olive oil and mix well; season with salt and pepper.  Roast in a 450 degree oven for 10 minutes.  Flip with a spatula (don't forget the oven mitts!) and roast for another 10 minutes.  I'm cooking parsnips and baby carrots in the same pan as the turkey.

Sweet Potato Substitute - instead of sweet potatoes with marshmellow fluff broiled on top as my mother used to make, I'm having a healthy alternative.  I'm microwaving winter squash (zero fat).  I'll saute walnuts and dried cranberries and sprinkle liberally on top and pop in the oven to see if I can get a crust.  I'll saute in a bit of extra virgin olive oil and a  pad of butter.  I've never tried this before and made it up when I saw the ingredients at Citarella.  I'll post the results!

Cheating with the other sides - Citarella is right next door to Fairway.  I bought cranberry compote as a side and two non-Skinny Guy sides - Sausage Stuffing and Turkey Gravy!  I bought the gravy in case there are any catastrophies with my home made from pan drippings.  It will be good for left overs, too.  It's Thanksgiving weekend after all and I've logged in a zillion hours at the gym this year.

Dessert - It's not very Thanksgiving-y but I love gelato and will pick up some from Grom for dessert.

As promised - I'll have fat saving tips tomorrow.  The countdown to Thanksgiving has begun!

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